Creme of Vegetable Soup

6 Servings

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Creme of Vegetable Soup Ingredients

1 1/2 Quarts chicken stock	3/4 c Broccoli, coarsely chopped
3/4 c (1-1/2 sticks) butter	3/4 c Minced leek
3/4 c Diced onion	3/4 c Minced zucchini
1 1/2 c Diced potato	1 Clove garlice
3/4 c Peeled diced tomato	1 1/2 ts Sugar, or to taste
3/4 c Diced carrot	Sald and freshly ground
3/4 c Green beans	1/2 c Heavy cream

Instructions for Creme of Vegetable Soup

Melt butter in large stockpot over medium heat. Add onion and saute 1 to 2 minutes. Reduce heat to low and add remaining ingredients except stock, cream and parsley. Cook unti vegetables are soft but not brown, about 20-25 minutes. Add stock and bring to boil over medium high heat. Reduce heat and simmer about 10 minutes. Cook slightly. Transfer to blender of processor in batches and puree to smooth. Taste and adjust seasonng. Return to stockpot, place over medium heat and gradually stir in cream. Heat through but do not boil. Garnish with parsley. (Whole batch 1,963 calories minuus broth: 14 cups, each cup totals 162 calories with broth.) SOURCE: Source Le Cellier Restaurant, Santa Montica, California.

Main Ingredient: ChickenCuisine: Uncategorized

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